Description

This Chocolate Croissant Breakfast Bake is a warm, gooey, bakery-style brunch casserole made with flaky croissants, rich chocolate chips, and a sweet vanilla custard. Perfect for holidays, weekend brunch, or a cozy make-ahead breakfast everyone will love.

Ingredients

Scale

6–8 large croissants, cut into chunks
1½–2 cups semi-sweet chocolate chips
2 cups whole milk
6 large eggs
½ cup granulated sugar
2 teaspoons vanilla extract
¼ teaspoon salt
Powdered sugar, for garnish (optional)
Fresh berries or whipped cream (optional)

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Instructions

Preheat Oven:
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Layer Croissants:
Cut croissants into chunks and scatter evenly in the baking dish. Sprinkle chocolate chips over and between the layers.
Make Custard:
In a large bowl, whisk together milk, eggs, sugar, vanilla, and salt until smooth.
Assemble:
Slowly pour custard over croissants. Gently press down to help them absorb the liquid.
Bake:
Bake uncovered for 45–50 minutes, until the center is set and the top is golden brown. If browning too quickly, tent with foil during the last 10–15 minutes.
Serve:
Cool slightly. Dust with powdered sugar and serve warm with berries or whipped cream if desired.

Notes

• Slightly stale croissants absorb custard best.
• Can be assembled the night before and refrigerated overnight.
• Substitute half-and-half for part of the milk for a richer texture.
• Store leftovers in the refrigerator for up to 4 days.
• Reheat in the microwave or oven until warmed through.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 24 g
Sodium: 290 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 9 g
Cholesterol: 150 mg